Apple Crisp with Soaked Oats Topping

13.10.14 0 comments
Time is passing  by in the wink of an eye.  We are trying to savor each day...each moment doing things that we love- baking, eating, planning. 
A lot of our time is spent in the kitchen, and lately we've been crossing off lists - like Autumn activities that we want to get done.
One of the Fall activities that we wanted to do was bake a berry crumble. Since we had a lot of apples we decided that an apple crisp was just the right thing.

For the Soaked Oats
 2 cups organic rolled oats
2 ½ cups warm filtered water, just enough to cover oats
2 tablespoons fresh organic lemon juice or apple cider vinegar
8-9 organic apples, cored, peeled and chunked (about 8 cups)
1 teaspoon ground cinnamon
2 cups previously-soaked rolled oats (see above)
1/2 cup coconut oil, melted
¼ cup + 2 tablespoons maple syrup or honey
1 teaspoon cinnamon
Overnight: Place oats in a large mason jar or large bowl with lid. Cover with 2 ½ cups warm filtered water (warmer than room temperature) and lemon juice/apple cider vinegar. Cover with lid or clear wrap if you do not have a lid. Leave out on counter for 8-24 hours.
The next day: Preheat oven to 350 degrees F. Grease an 8 or 9-inch square baking dish (you could also make this in a 2 inch deep round pie dish).
Strain the soaked oats through colander, set aside.
Prep apples. Core, peel, cut into ½-1 inch chunks. Place in large mixing bowl. Add cinnamon to apples and stir to coat evenly. Pour apples into baking dish.
In the same mixing bowl, combine soaked oats, coconut oil, maple syrup/honey and cinnamon. Mix with hands to combine. This will be a wet mixture, not crumbly like a typical non-soaked crisp topping.
Top apples with the soaked oat mixture, smooth out with hands, making sure it’s evenly distributed.
Bake for about 55-60 minutes or until topping is golden brown and apples are soft. Remove from oven. Serve hot, warm or cold. I topped with coconut flakes.

Recipe found here

Outside your window: acorns

11.10.14 0 comments
Reading about acorns has been the highlight of our week. I think it's all very interesting because, the kids learned that it takes a very VERY long time for an oak tree to grow. Of course, the term "a long time" is relative when you are talking to young kids anyway. 
In addition, (so far) we have not seen any acorns on our nature walks, therefore, the children have never held one in their hands. 
With no acorns in sigh - we made our own tree and coloured acorns!
fall reminders
 from our book outside your window by nicola davies

on baking & a simple verse...

6.10.14 0 comments
we love this verse

"May our hands complete our task with patience,
may our work be done with care
May our fingers work as friends together,
and may we our friendship share."

baking is super fun for us
we bake a lot of banana bread because we all love banana bread
i think the reason why we truly enjoy it
is because it requires few ingredients
it was the first thing we ever baked together
Banana Bread Recipe
2-3 very ripe bananas, peeled
1/3 cup melted butter
1 cup of sugar (can easily use 3/4 cup, or drop it down to 1/2 cup if you want it less sweet)
1 egg, beaten
1 teaspoon vanilla extract
1 teaspoon baking soda
Pinch of salt
1 1/2 cups of all-purpose flour
Preheat the oven to 350°F (175°C), and butter a 4x8-inch loaf pan.
In a mixing bowl, mash the ripe bananas with a fork until smooth. Stir the melted butter into the mashed bananas.
Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.
Pour the batter into your prepared loaf pan. Bake for 1 hour to 1 hour 10 minutes (check at 50 minutes) at 350°F (175°C), or until a tester inserted into the center comes out clean.
Remove from oven and cool completely on a rack. Remove the banana bread from the pan. Slice and serve. (A bread knife helps to make slices that aren't crumbly.)

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